A Study on Production and Quality Criteria of Hardaliye; A Traditional Drink from Thrace Region of Turkey ( in English)

Year 2014, Volume: 39 Issue: 3, 139 - 145, 01.06.2014

Halide Aydoğdu Şafak Yıldırım A. Kadir Halkman Tunay Durgun

Abstract

This study reports on an assessment of the production methodology of hardaliye; a traditional lactic fermented beverage specific to the Thrace region. Microbiological and chemical analyses were performed on the laboratory scale production using Alphonse Lavallée and Papazkarası grapes. There were some differences in the microbiological and chemical analyses due to use of different concentrations of mustard seed. Coliform bacteria, E. coli, yeasts and molds were either absent or their numbers were significantly reduced during the fermentation process. In general, a progressive reduction/ increase/ reduction pattern was observed for the aerobic mesophilic bacteria and lactic acid bacteria colony counts. This progressive pattern of bacterial numbers was considered significant (P<0.05) when the colony counts were assessed together with the increase of acidity. Due to the low amount of yeasts, alcohol was not produced and the sugar content did not significantly change during the production of hardaliye. In contrast, depending on the increase in the numbers of lactic acid bacteria, the acidity increased as expected. According to the results, due to the low numbers of coliform bacteria and adequate lactic acid fermentation, it is suggested that hardaliye is a microbiologically safe beverage. However, further research is needed for production on an industrial scale.

Keywords

Hardaliye, mustard seed, grape juice, LAB, yeast, mold

Trakya Bölgesi Geleneksel İçeceği Hardaliyenin Üretimi ve Kalite Kriterleri Üzerine Bir Araştırma (İngilizce)

Abstract

Bu çalışmada, Trakya Bölgesi'ne özgü geleneksel bir içecek olan hardaliyenin laboratuvar koşullarında üretimi yapılarak mikrobiyolojik ve kimyasal özellikleri belirlenmiş, hardaliye üretim yöntemi değerlendirilmiştir. Laboratuvar ölçekli üretimde Alphonse Lavallée ve Papazkarası üzüm çeşitleri kullanılmıştır. Denemelerde, farklı konsantrasyonlarda hardal tohumu kullanılmış, buna bağlı olarak mikrobiyolojik ve kimyasal analizlerde beklenen şekilde farklı sonuçlar alınmıştır. Elde edilen hardaliyelerde koliform bakteri, E. coli, maya ve küf sayıları yok ya da fermantasyon boyunca kayda değer ölçüde azalırken, toplam aerobik mezofil koloni sayısı ve laktik asit bakterileri sayılarında genel olarak azalma/ artma/ azalma şeklinde bir seyir izlenmiştir. Bu seyir, asitlik artışı ile birlikte değerlendirildiğinde anlamlı bulunmuştur (P<0.05). Aerobik mezofilik koloni sayısı ile laktik asit bakteri sayısının çok yakın olması, bu bakteriyel floranın önemli ölçüde laktik asit bakterilerinden geldiğini göstermektedir. Maya sayısının düşük olması nedeni ile hardaliyelerde alkol oluşması gerçekleşmemiş ve şeker içeriğinde bir değişiklik olmamıştır. Tersine olarak laktik asit bakteri sayısındaki artışa bağlı olarak asitlikte beklendiği şekilde artış olmuştur. Elde edilen sonuçlara göre, geleneksel bir üzüm değerlendirme şekli olan hardaliyenin, koliform grup bakteri sayısının düşüklüğü ve laktik asit fermantasyonuna bağlı olan yüksek asitliği nedeni ile mikrobiyolojik açıdan güvenli bir gıda olduğu söylenebilir. Endüstriyel ölçekli üretime geçiş için bu konuda daha fazla araştırmaya gerek vardır.

Keywords

Hardaliye, hardal tohumu, üzüm suyu, LAB, maya, küf  

References

• Kılıç O, Çopur ÖU. 1988. Quality Criteria of Hardaliye Produced from different Grape Varieties. Turkey 3rdVineyard Symposium, May 31-June 03 1988, Uluda¤ Univ, Faculty of Agriculture, Department of Horticulture, Bursa, Turkey, pp 1-12 (in Turkish).
• Arici M, Coskun F. 2001. Hardaliye: Fermented Grape Juice as a Traditional Turkish Beverage. Food Microbiol, 18: 417-421.
• Coskun F, Arici M. 2006. The Effects of Using Different Mustard Seeds and Starter Cultures on Some Properties of Hardaliye. Ann Microbiol, 56: 335-338
• Prado F, Parada JL, Pandey A, Soccol CR. 2008. Trends in Non-Dairy Probiotic Beverages Food Res Int, 41: 111-123.
• Piergiovanni L. 2012. Packaging and Shelf Life of Fermented Foods. Ital J Food Sci 24(4): 9-15.
• Ramasamy K, Rahman NZA, Chin SC, Alitheen NJ, Abdullah N, Wan HY. 2012. Probiotic Potential Food or Milk Products. Int J Food Sci Technol, 47: 2175-2183.
• A¤dafl K, Kılıç GB, Karahan AG, Çakmakçı ML. 2009. Our Traditional Beverage; Hardaliye. 2nd Traditional Foods Symposium, Yüzüncü Yıl Univ, Dept of Food Eng, May 27-29, 2009, Van, Turkey, p 611 (in Turkish).
• Coflkun F, Arıcı M, Gülcü M, Çelikyurt G. 2009. Physiochemical, Microbiological and Sensory Properties of Hardaliye Produced using Different Techniques. 2ndTraditional Foods Symposium, Yüzüncü Yıl Univ, Dept of Food Eng, May 27-29, 2009, Van, Turkey, pp 665-669 (in Turkish).
• Gucer Y, Aydogdu H, Durgun T. 2009. A Traditional Thracian Beverage; "Hardaliye". Trakia J Sci, 7: 207-209.
• Güven S, Aksoy M. 2009. Modifications in Hardaliye Production. 2ndTraditional Foods Symposium, Yüzüncü Yıl Univ, Dept of Food Eng, May 27-29, 2009, Van, Turkey, pp 675-678 (in Turkish).
• ‹ncedayı B, Tamer CE, fienkoyuncu A, Çopur ÖU. 2010. Research into the Determination of the Effect of Different Black Grape Varieties on Hardaliye Production. The 1stInternational Symposium on Traditional Foods From the Adriatic to the Caucasus, April 15-17 2010 Tekirda¤/ Turkey pp: 1044-1047 (in Turkish).
• Coskun F. 2012. Changes occurring at the end of storage in some properties of hardaliye produced by using different methods. J Tekirdag Agric Fac9(3): 62-67.
• Anonim 2005. Merck Food Microbiology Applications. Ed. AK Halkman. Baflak Printhouse Ltd., Ankara, Turkey, 358 pp (in Turkish).
• Cemero¤lu B. 2007. Food Analysis. Assoc of Food Technology no 34. Ankara, 535 pp (in Turkish) 15. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar, Anal Chem, 31, 426.
• Demirci M. 2008. Food Chemistry. Namık Kemal Univ, Faculty of Agriculture, Dept of Food Engineering, Tekirda¤, Turkey, 253 pp (in Turkish)
• Nadarajah D, Han JH, Holley RA. 2005. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging. Int J Food Microbiol 99: 257- 267.
• Isshiki K, Tokuoka K, Mori R, Chira S. 1992. Preliminary Examination of Allyl Isothiocyanate Vapor for Food Preservation. Biosc Biotech Biochem, 56 (9): 1476-1477.
• Akgül A. 1993. Spices Science and Technology. Assoc of Food Technology no 15. Ankara, Turkey, 451 pp (in Turkish).
• Özcan M, Akgül A, Bayrak A. 1998. Some Compositional Characteristics of Wild Mustard Seed (Sinapis arvensis L) and oils. GIDA 23(4): 285-289.
• Shofran BG, Purrington ST, Breidt F, Fleming HP. 1998. Antimicrobial Properties of Sinigrin and Its Hydrolysis Products. J Food Sci 63(4): 621-624.
• Yemifl O, Artık N. 2007. Glucosinolates and Human Health GIDA 32(6): 293-303.
• Coflkun F. 2010. Antimicrobial Activity of selected Spices and Spice extracts Using in Foods. Akademik Gıda 8(4): 41-46. (in Turkish) 24. Patel DK, Patel K, Gadewar M, Tahilyani V. 2012. A Concise Report on Pharmacological and Bioanalytical Aspect of Sinigrin. Asian Pacific J Trop Biomed, 446-448.
• Uçar S. 2010. Kırklareli Hardaliye. 1st International Congress on Food Technology; November 03-06, 2010 Antalya, Turkey. Association of Food Technology-Turkey & Akdeniz University- Turkey p 146
• Stoin D, Pirsan P, Radu F, Poiana MA, Alexa E, Dogaru D. 2009. Studies Regarding the Myrosinase Enzymatic Activity from Black Mustard (Brassica nigra) seeds. J Food Agric Environ, 7(1) : 44- 47.
• Luciano FB, Holley RA. 2009. Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7. Int J Food Microbiol 131: 240-245.
• Nielsen PV, Rios R. 2000. Inhibition of Fungal Growth on Bread by Volatile Components from Spices and Herbs, and the Possible Application in Active Packaging, with Special Emphasis on Mustard Essential Oil. Int J Food Microbiol, 60: 219-229.
• Holley RA, Patel D, 2005. Improvement in Shelf-life and Safety of Perishable Foods by Plant Essential Oils and Smoke Antimicrobials. Food Microbiol22: 273-292.
• Aktan N, Kalkan H. 2000. Wine Technology. Kavaklıdere Education Notes no 4. Ankara, Turkey 614 pp (in Turkish).
• Cemero¤lu B, Yemenicio¤lu A, Özkan M. 2001. Composition of Fruits and Vegetables- Cold Storing. Food Technology no 24. Ankara, 328 pp (in Turkish).
• Aktan N, Yıldırım HK, Yücel U. 2003. Pickle Technology. Ege Univ Printing House. Izmir, 148 pp (in Turkish).
• Anonim 2013. Turkish Food Codex- Food Additives Guide. Official Gazette; June 30, 2013 (in Turkish).